How to use:
To extract flavour and theine: in a cup of warm water, let steep 1 teaspoon (2 g) of tea for about 5 minutes.
To extract polyphenols as well: the Chinese method involves pouring boiling water repeatedly throughout the day over the same Green Tea leaves placed in a teapot. We can suggest other two methods. The first entails pouring a litre of boiling water over 3 tablespoons of green tea (about 15 g) previously placed in a pot; let steep covered all night; the morning after, heat the leaf brew; strain through a stainless steel strainer (placed on a funnel) into a bottle; consume throughout the day. The second method involves using the heated base of an American coffee machine, on which to place a teapot with green tea leaves already in boiling water; keep them in warm infusion throughout the day, and consume the tea gradually.

100% green tea (Camellia sinensis) leaves.

Gold Line

Green Tea, Oolong, and Black Tea
When the leaves of the tea plant are harvested and dried, you get Green Tea; if the same leaves undergo a process of semi-fermentation (light fermentation) followed by drying, you obtain Oolong Tea; finally, when the leaves are allowed to ferment, dry, and roast, they are called Black Tea. Green Tea is the richest in nutrients, especially polyphenols, among the three tea varieties; however, to ensure the total extraction of these healthful compounds, Green Tea should be steeped much longer than the few minutes typically practiced for a regular infusion (see usage instructions).